Place the eggs in a small saucepan of cold water and bring to the boil and boil for 5 minutes. Remove the eggs and run under cold water before peeling.
Cut the eggs in half and scoop out the yolk. Mash the yolk in a bowl with a fork and mix together with the chives, dill, capers, red onion, creme fraiche, mayonnaise and lemon zest.
Chop the remaining egg white, anchovies and potatoes into 2 cm chunks. Mix together with everything else and season well with salt and pepper.
Sivide the mixture between the little gem leaves, spooning a small pile onto each leaf. Add the radishes and finish with the remaining herbs.